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Lemongrass Poached Rhubarb Rice Pudding

Rhubarb is everywhere at the markets (and, indeed, supermarket) at the moment despite the cold weather. A bit of research suggests Aussie rhubarb is available pretty much year-round despite my impression of it as a summer crop: I’m guessing due to a combination of our temperate climate and greenhouse production? I couldn’t find a definitive answer but I’m grateful all the same: it is a plant with a unique flavour and colour that makes outstanding desserts.

I tend to think of it as a very English ingredient: e.g. warm apple and rhubarb pie with custard, a proper pudding! Yet as good as the traditional combination is I’ve been wanting different flavours recently, and found the addition of fragrant lemongrass to be a wonderful foil for tart poach rhubarb. Lace this combo into a rich rice pudding and you have a bowl of deliciousness that will warm any belly (and heart) on a cold winter night!

Begin with the rice pudding. Combine the cream, milk, 3 tablespoons of caster sugar and rice in a saucepan. Bring to a low simmer and cook, stirring occasionally, until the rice is soft (about 30 minutes). Add a little more milk if the rice dries out before cooked.

When the rice is cooked remove from the stove and stir in the egg yolks well, allowing them to cook with the residual heat of the rice.

While the rice is cooking you can make the rhubarb. Bruise the lemongrass pieces well by bashing with a pestle (or other blunt instrument of your choice). Add the lemongrass, rhubarb, water and 1 1/2 cups of caster sugar to a saucepan and bring to a very low simmer. Poach gently until the rhubarb is soft through (but not falling apart), about 8 mins.

Remove the lemongrass and discard. Strain the rhubarb and set aside, reserving the poaching liquid in a small saucepan. Return the liquid to the stove and bring back up to a boil. Continue boiling until it has reduced by at least half, into a syrup (test the consistency by cooling a small amount).

To serve: add some rice pudding and rhubarb to a bowl, pour over a little syrup and garnish with pistachios.